To make the pastry, sift the flour and
icing sugar into a bowl. Add the butter and half the orange rind and
work in with a fork until beginning to form a dough. Add the egg yolk
and vanilla essence and mix with the fork, then the hands, until the
mixture forms a ball. Wrap in clingfilm (plastic wrap) and chill for
30 minutes.

Roll out half the dough and use to line the base of an oiled 23 cm/9
in springform cake tin (pan). Prick with a fork and bake in a
preheated oven at 200°C/400°F/gas mark 6 for 15 minutes. Remove from
the oven.

To make the filling, beat the cheese and caster sugar with the
remaining orange rind. Add the eggs, one at a time, beating well after
each addition. Stir in the cream.

Roll out the remaining dough to a strip and use to line the sides of
the cake tin, pressing the strip to the base firmly all round to seal.
Pour in the cheese mixture. Bake in the oven at 200°C/400°F/gas mark 6
for 15 minutes, then reduce the heat to 160°C/325°F/gas mark 3 and
cook for a further 20 minutes or until set. Arrange the apricot
halves, rounded-sides up, on top and return to the oven for 10
minutes. Remove the cake tin. Blend the orange juice and jam in a
small saucepan and heat until blended and melted. Brush all over the
top of the tart and serve warm or cold.